Insalata Tiepida Di Lenticchie: Warm Lentil Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from the 1998 The Recipes of the Five Brothers - Volume 1 cookbook by Lipton. A serving suggestion is to line individual bowls with radicchio leaves before filling with the salad. Ingredients:
1 lb dry lentils |
1 bay leaf |
2 teaspoons fresh thyme |
6 cups chicken broth |
3 medium carrots, peeled and chopped |
1 whole medium onion, peeled |
1/2 cup fresh lemon juice |
1/4 cup chopped fresh parsley |
1/4 cup olive oil |
1/4 cup sliced scallion |
salt and pepper, to taste |
Directions:
1. In a large saucepan, combine lentils, bay leaf, thyme, carrots, onion and chicken broth; heat to boiling.
2. Reduce heat to low; cover and simmer 20-25 minutes, until lentils are tender and broth is absorbed. Do not overcook. Remove and discard onion and bay leaf.
3. In a large bowl, combine remaining ingredients. Add lentils and toss. Serve warm or at room temperature.
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